Certificate III in Patisserie– SIT31016

TAFE AWARD COURSE Intakes in February & July

Description:

This qualification reflects the role of pastry chefs who use a wide range of well developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgment, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.

Career Opportunity: Pastry chef, patissier.

Entry Requirement: Completion of Year 12 (Fiji School Leaving Certificate) or equivalent vocational courses. Applications by mature age students who wish to upgrade their qualification will also be considered.

Course Fee: $4780Duration: 1 year (2 Semesters)

Mode of Delivery:

Face to face offered as full time (Day) program or Part Time (Evenings and during the day in the weekend)

Articulation:

Learners who successfully complete this course can gain articulation into SIT50416 Diploma of Hospitality Management & further on lead to Advanced Diploma of Hospitality Management

Please Note:

These fees may change due to curriculum update or TAFE franchise fees. All course will be run subject to the availability of resources and sufficient demand.

Unit Code Unit Name Nominal Hours

Course Fee

BSBSUS201 Participate in environmentally sustainable work practices

20 $155

BSBWOR203 Work effectively with others 15 $145 SITHCCC001 Use food preparation equipment 25 $200 SITHCCC005 Prepare dishes using basic methods of

cookery45 $270

SITHCCC011 Use cookery skills effectively 50 $295 SITHKOP001 Clean kitchen premises and equipment 13 $140 SITHPAT001 Produce cakes 24 $190 SITHPAT002 Produce gateaux, torten and cakes 60 $340 SITHPAT003 Produce pastries 24 $190 SITHPAT004 Produce yeast-based bakery products 42 $260 SITHPAT005 Produce petits fours 30 $220 SITHPAT006 Produce desserts 100 $520 SITXFSA001 Use hygienic practices for food safety 15 $145 SITXFSA002 Participate in safe food handling practices 40 $245 SITXHRM001 Coach others in job skills 20 $155 SITXINV002 Maintain the quality of perishable items 10 $125 SITXWHS001 Participate in safe work practices 12 $130 SITHCCC015 Produce and serve food for buffets 25 $200 SITHCCC018 Prepare food to meet special dietary re-

quirements75 $400

SITHFAB005 Prepare and serve espresso coffee 30 $220 SITHIND002 Source and use information on the hospital-

ity industry25 $200

SITXINV001 Receive and store stock 10 $125 Total 710 $4,870

List of Units:

For further information and enquiries, contact:

672 5730

Ms. Meenu Mohan Programme Coordinator – Award

National Training & Productivity CentreFiji National University

meenu.mohan@fnu.ac.fj facebook.com/fnuofficial

www.fnu.ac.fj/ntpc

TAFE NSW – Western Sydney Institute RTO 900000